creamy mushroom chicken

This Slow Cooker Chicken Marsala recipe is a deliciously creamy chicken and mushroom dinner!

Crockpot Chicken Marsala Recipe

3.5 lbs. boneless (skinless chicken thighs)

flour

onion

mushrooms (quartered)

dry Marsala wine

chicken broth

garlic (minced)

thyme

salt

pepper

water

cornstarch

½ cup half and half cream

Heat oil in a large skillet.  Place flour in a large ziploc bag.  Working with half of the chicken at a time, place chicken in the ziplock bag and shake to coat with flour.  Fry the coated chicken in the hot oil for 3-4 minutes per side until golden brown on the outside.   Repeat with remaining chicken.  Place browned chicken in the bottom of the crock pot.

Boil

Turn the heat down to medium and deglaze the skillet by pouring the wine into the pan and stirring to loosen the browned bits from the bottom.  Boil the wine for 4-5 minutes to reduce.

Cook

Cover chicken with onions and mushrooms. Pour reduced wine and chicken broth over the mushrooms and onions.  Add minced garlic, thyme, salt, and pepper.   Cover crock pot and set heat to low for 3 hours.

Thicken

After 3 hours remove chicken thighs from crock pot and cover with foil.  In a small bowl mix cornstarch and water and stir into the liquid in the crock pot.  Turn heat to high and leave for 30 minutes until thickened.  Stir in half and half cream and return chicken thighs to crockpot.  Serve over mashed potatoes, rice, or noodles.

This creamy mushroom chicken recipe has the most deliciously tender pan-fried chicken smothered in a garlicky mushroom sauce. It's quick and easy - it can be on your table in half an hour.&nbsp;

Creamy Mushroom Chicken

chicken breasts (cut in half lengthwise)

Flour (for dredging)

olive oil

butter (divided)

mushrooms (I used baby bellas) (sliced)

Italian (seasoning)

lemon juice

Dijon mustard

heavy/whipping cream

Salt & pepper (to taste)

Cut your chicken breasts in half lengthwise to make four thinner cutlets. Coat them in flour.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat.

Once the pan's hot, add the chicken. Cook it for 4-5 minutes/side until golden. Once this step is done, take the chicken out of the pan and set it aside.

Chop the mushrooms while cooking the chicken.&nbsp;

Add the remaining butter to the pan. Let it melt, then add the mushrooms and Italian seasoning.&nbsp;

Once the mushrooms start to release water, add the garlic to the pan. Continue cooking the mushrooms until all the water is cooked off.&nbsp;

Take the mushrooms out of the pan (ok to put them on the same plate as the chicken).&nbsp;

Add the chicken broth, lemon juice, and Dijon mustard to the pan. Give it a good stir until the mustard dissolves, and let it reduce for 3-4 minutes.&nbsp;

Add the cream to the pan, along with the chicken and mushrooms. Let the chicken cook for another 5 minutes or so until it's cooked through and the sauce has thickened a bit. Season with salt &amp; pepper as needed.&nbsp;

Learn how to make Instant Pot chicken fricassee, a classic French stew of browned chicken meat cooked in heavenly, creamy mushroom sauce. Enjoy the rustic comfort of this dish in half the time with the help of your pressure cooker!

Instant Pot Chicken Fricassee Recipe

chicken thighs

butter

onion,

garlic cloves, finely chopped

white wine (chardonnay would be great here)

/ 220 g mushrooms, sliced

bay leaves

chicken stock

thickened/heavy cream

parsley

Pat dry the chicken thighs with a paper towel to absorb any excess moisture. Sprinkle each side with salt and pepper and set aside.

Set up the Instant Pot and press the Saute button multiple times until it shows More mode (hotter setting). Add olive oil and butter and heat up.

Once hot, add 2-3 chicken thighs at a time, skin side down first and cook for 4 minutes. Turn over and cook for 1 minute on the meat side. Do the second batch and once the butter starts to get quite a golden brown color, you can press the Saute button again to switch to Normal mode as the pot will be quite hot by this stage. Cook the second batch for 3 minutes on the skin side and 1 minute on the meat side. 

Remove the chicken pieces to a plate. Keep the Instant Pot on Saute on Normal mode. 

Add the onions and stir for 30 seconds. Add the garlic and stir briefly. Now pour in the white wine to deglaze the pot. All those delicious, browned chicken pieces, juices and butter will incorporate into the wine. Use a spatula to scrape the bottom of the pot, make sure to remove anything that looks stuck to prevent the BURN error.

Add mushrooms, dried thyme, bay leaves, and mustard and pour in the chicken stock. Stir through. Press Cancel to stop the Saute.

Nestle the chicken pieces (skin side up) in the mushroom onion broth. Move the mushrooms around and on top so you can fit the chicken as deep as possible. It doesn&#8217;t have to be submerged.

Secure the lid on top. Set to Pressure Cook on HIGH for 15 minutes. The Instant Pot will take about 5 minutes to come to pressure and the timer will begin. 

Once done, leave the pot undisturbed for 5 minutes and then manually quick release the pressure. 

Remove the chicken pieces to a plate. Scoop out about 1/2 cup of the broth and discard. Press the Saute button and press it again to cycle through modes until you get to More (hot setting). Allow the remaining mushroom broth to come to boiling and let it bubble away for 10 minutes, stirring a few times. This will evaporate some of the liquid and thicken the broth, saturating the flavor. 

Optional: Heat up a frying pan with a little oil and pan-fry the cooked chicken thighs skin side down for 2 minutes to brown the top. Set aside.

In the meantime, mix 2 tablespoons of flour with 4-5 tablespoons of water in a small bowl. Whisk until smooth, slurry-like texture. Stir this mixture into the chicken sauce after it&#8217;s been simmering away and reduced slightly. The sauce should thicken further. Press Cancel to stop the Saute. 

Finally, stir in the cream. Return chicken pieces to the sauce and top with parsley. Serve right away! 

Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.

Bacon

Chicken Breasts

tbsp Herbs de Provence

Salt and Pepper ((to taste))

Garlic ((diced))

White Onion ((diced))

Baby Bella Mushrooms ((sliced))

Thyme

Heavy Cream

Dijon Mustard

tbsps Salted Butter

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.

This Creamy Garlic Mushroom Chicken is an absolute dream and couldn&#39;t be easier to whip up for dinner!

Creamy Garlic Mushroom Chicken

Chicken Breasts, (brought close to room temp)

Flour ((see notes))

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

tbsp EACH: Olive Oil, Butter ((preferably unsalted))

Baby Button Mushrooms, (sliced fairly thin)

Chicken Stock

Garlic, (finely diced)

tbsp finely diced Fresh Parsley, (plus more to garnish if desired)

tbsp finely diced Fresh Chives

Lemon

Salt & Pepper, (to taste)

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.

In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder &amp; salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.

Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.

Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.

Stir in parmesan, then add a very gentle squeeze of lemon juice and salt &amp; pepper to taste. Simmer for another minute or so to thicken a little more if you need to.

Add chicken back in and baste in the sauce. Serve up and enjoy!

Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!

Looked good I had to try it used chicken breasts and it was a big hit!

Wow, this was absolutely delicious! Made it last night and couldn't stop eating it! Such lovely crispy skin and very flavoursome sauce (loved a hint of Dijon in it!)!

Oh yum! You had me at creamy, velvety white mushroom sauce. I love how easily this meal comes together in the instant pot.

So creamy and savory and best of all easy in the instant pot!

This Creamy Mushroom Chicken recipe is such an easy, one-pan meal that’s on the table in less than 30 minutes! It has lightly crusted chicken breast that’s perfectly balanced with a rich mushroom cream sauce. This recipe can be a simple weeknight wonder or a go-to for entertaining that your guests will absolutely love.

large boneless (skinless chicken breasts)

Salt and pepper (to taste)

unsalted butter

oz mushrooms (sliced (about 2½ to 3 cups))

garlic

dry white wine

½ cup low-sodium chicken stock

heavy cream

Parmesan cheese

chives

Slice each chicken breast in half horizontally to create 4 thinner cutlets. Pat them dry with paper towels. Season both sides with salt and pepper, then lightly coat with flour, shaking off any excess.

In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, or until golden brown and cooked through (internal temp should be 165°F/74°C). Remove from the skillet and set aside.

In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until browned and tender. Add the minced garlic and cook for 1 more minute until fragrant.

Pour in the white wine and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

Add the chicken stock and heavy cream (or half-and-half). Stir and bring the mixture to a gentle simmer. Let it cook for 3–4 minutes, until slightly thickened. Then stir in the Parmesan cheese until melted and smooth.

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